Friday, June 30, 2017

Blackberries 'n' Cream Pinwheels Recipe from Eliza Cross

Wouldn't these pastries be a festive breakfast option for the upcoming holiday weekend? In fact, who could resist such a delicious freshly baked treat any time of day? Cookbook author Eliza Cross shares the how-to from her latest release, Berries: Sweet & Savory Recipes. I appreciate Eliza for filling this week with a menu of recipes bursting with fruit. 

Blackberries 'n' Cream Pinwheels

These impressive pastries only look difficult to make. Flaky puff pastry pinwheels are anchored with a sweet, creamy filling and topped with blackberry jam, fresh berries, and sparkling sugar.


8 ounces cream cheese, softened
1/3 cup granulated sugar
2 teaspoons freshly squeezed lemon juice
1 teaspoon lemon zest
2 teaspoons vanilla extract
1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
1/2 cup blackberry jam
1 1/2 cups fresh blackberries or boysenberries
1 large egg
1 tablespoon water
Sparkling sugar, for sprinkling 

Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.

In a medium bowl, beat the cream cheese with an electric mixer on high speed until smooth. Add the sugar, lemon juice, lemon zest, and vanilla; beat until smooth. Reserve.

On a lightly floured work surface, roll out each sheet of thawed puff pastry to a 10-inch square. Cut each square into 4 equal squares and transfer to the prepared baking sheets, leaving 2 inches between each square. Prick the pastry squares with a fork. Spoon 1 heaping tablespoon of the cream cheese mixture into the center of each square, spreading in a small circle about 11/2 inches in diameter. Spoon 1 tablespoon of the jam on top of the cream cheese mixture and top with 4 blackberries.

Use a sharp knife to make 4 diagonal cuts from the corners of each pastry square to within 1 inch of the center. Fold every other corner up over the filling to the center, overlapping the points and pinching to seal.

In a small bowl, whisk together the egg and water. Brush each pinwheel all over with the egg wash. Sprinkle the pastry with sparkling sugar. Bake until golden brown, 15 to 18 minutes. Cool on a wire rack for 5 to 10 minutes before serving.

This weekend I will be hosting a baby shower, so look for details in an upcoming post!

Photo and recipe used with permission.
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